Authentic and Soft Homestyle Roti Recipe

Q: Can I Make This Roti Recipe Vegan?

Good news! Roti is already vegan if you omit topping it with ghee. Use your favourite plant-based oil to top your bread, such as olive oil or coconut oil.

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About this recipe

Make soft, authentic homestyle roti from scratch with simple ingredients. This easy Indian bread recipe delivers perfectly tender results every time. Your family will love it.

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The Best Roti Recipe - Everyday Bread

Roti is made with stone ground wholemeal flour and water. That’s essentially all it is, you can add ghee to serve but this step is completely optional. This bread is so common in North Indian households, because of how simple it is to prepare it. Read on to find more.

Roti are known as phulka or chapati based on the region in India, but in essence, they are one and the same.

Is Roti Healthy?▼

In addition to being absolutely delicious, roti is packed with nutrients. A plain roti, has a myriad list of benefits such as vitamin(s) (B1, B2, B3, B6, and B9), iron, calcium, phosphorus, magnesium and potassium.They are also rich in fibre which aids the digestive system and helps lower blood cholesterol levels (source).

Also, they are a source of complex carbohydrates, which will keep you satiated longer and are extremely low in fat. The powerhouse behind these nutrients lies in the stoneground wholemeal flour/atta that is used to prepare roti.

Can I Make This Roti Recipe Vegan?▼

Good news! Roti is already vegan if you omit topping it with ghee. Use your favourite plant-based oil to top your bread, such as olive oil or coconut oil.

Key Tips to Make Soft and Puffy Roti

Equipment

To prepare roti, you may require some special kitchen tools in case you don’t already have them.

Rolling pin: To help roll the dough out into a thin disk, this is a must. I prefer a light, wooden rolling pin to help maintain control of the thickness of the dough.
Rolling board/chakla: This is optional under certain conditions. Usually, a chakla is made of marble or granite, and the roti is rolled on this surface. If your kitchen has marble/granite counter-tops, you can skip on this.

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Knead a Soft Dough

The final dough needs to be soft and pliable but not sticky. If you are confused, I do not blame you. It will come from practice. Start by adding small amounts of water and add more, 1 tsp at a time until the correct consistency is reached.

In case the dough becomes too wet, adjust by adding small amounts of atta.

Stand mixer with stainless steel bowl containing soft roti dough being kneaded with flat beater attachment.

Hand holding soft, smooth roti dough ball over a stainless steel bowl during preparation.

Soft roti dough in a stainless steel bowl on a granite countertop, ready for kneading.

To help develop the gluten, once the dough has come together, continue kneading (stretching and folding) for 3-5 minutes. Once the dough looks smooth and springs back once pressed on, cover with a damp kitchen towel and let it rest for 20-30 minutes.

Roll the Roti

Once the dough has rested, portion out into golf ball sized portions. Gently flatten and dust with atta flour. Start rolling the portion into a thin disk. Dust with flour as needed to ensure dough does not stick to the board or the pin. As you roll, ensure to:

roll with a light hand
not roll the disk too thin
roll as evenly as possible.

Roti dough ingredients on granite counter: jar of flour, wooden spoon, metal bowl, rolled dough disk, and four small balls of dough.

Raw roti dough balls and rolling preparation on granite countertop with bowl, jar, and wooden spoon.

Roti dough ingredients and tools on granite countertop: jar of flour, wooden rolling pin, dough ball covered in plastic wrap, metal bowl, and three small portions of dough.

Cooking the Roti

There are two techniques to cooking rotis.

1. Cook the roti on a tawa pan and puffy over a naked flame/heat.

2. Cook and puff roti on a tawa pan.

Growing up, I have always had roti puffed over a naked flame, so this recipe will focus on the first technique.

Heat the tawa pan until just smoking and place the rolled disk on. Cook, until small bubbles start to appear; flip and cook the other side for another 30-45 seconds.

Roti cooking on a tawa pan with small bubbles forming on the surface before flipping.

Roti cooking on a tawa pan with small bubbles forming on the surface, ready to be flipped.

Partially cooked roti on a dark tawa pan with small bubbles forming on the surface during the cooking process.

Using a pair of tongs, place roti on a naked flame on your gas top stovetop, flipping once until lightly charred and puffy.

Roti cooking on a tawa pan with small bubbles forming, wire rack with red cloth cooling in background.

Cooked roti on a wire rack placed over a gas flame, showing light charring and puffiness.

Puffed roti cooking on a wire rack over an induction stovetop, lightly charred and golden.

What if I Don’t Have a Gas Stove-top?▼

I don’t either, my stove-top is induction. I discovered this beautiful trick where I can use another stove, at high heat with a wire rack placed on top to achieve great results.

Once puffed, add ghee (if using) and serve right away. In case you are preparing rotis in advance, you can wrap them up in a kitchen towel and microwave for 30-40 seconds before serving.

What if Your Roti Doesn’t Puff?▼

Don’t give up!

You just need more practice. I still have roti that don’t puff, and that’s after years of making roti.

Try and be conscious of the consistency of the dough, as well as the thickness and evenness of the final disk. If it is too thin, or uneven, the roti may partly or not puff at all.

These soft rotis are made for scooping up a hearty bowl of Punjabi lobia.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra